The crust bends like wet cardboard when the spatula slides under it. That is where most chicken parmesan goes wrong, and the frying isn’t to blame. The sauce sat on the crumbs for 10 minutes in the oven, and tomato water soaked in the whole time. This chicken parmesan recipe changes where the sauce lands….
The first time I dumped a whole block of parmesan into a pan of hot cream, the sauce split into a grease slick with grit floating on top inside about ninety seconds. That’s the fate waiting for most chicken alfredo the second the cheese hits heat that’s still working too hard. The fix isn’t a…
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